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Brown Butter Bourbon Pecan Chocolate Chunk Cookies

Brown Butter Bourbon Pecan Chocolate Chunk Cookies Delight

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Indulge in the holiday magic of Brown Butter Bourbon Pecan Chocolate Chunk Cookies, blending crunchy pecans, rich chocolate, and a hint of bourbon.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 4 hours
Total Time 6 hours 7 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups Unsalted butter Use unsalted for better control of saltiness.
  • 2.5 cups All-purpose flour Can be replaced with gluten-free blend for a gluten-free version.
  • 1 tsp Salt Omit if using salted butter.
  • 0.5 tsp Ground cinnamon Can substitute with nutmeg.
  • 0.5 tsp Baking soda Essential for proper rise.
  • 1 tsp Baking powder Do not omit.
  • 1 cup Dark brown sugar Light brown sugar is a lighter alternative.
  • 0.5 cup Granulated sugar Can be replaced with coconut sugar.
  • 2 tsp Vanilla extract Enhance with bourbon vanilla.
  • 3 tbsp Bourbon Can use whisky as an alternative.
  • 2 large Eggs Use flax eggs for a vegan option.
  • 8 oz Semi-sweet/dark chocolate Milk chocolate can be used for a sweeter taste.
For Decoration
  • 24 Pecan halves for decoration Optional; can be replaced with chocolate chips.
  • 1 tbsp Flaky sea salt Optional for topping; substitute with regular salt if unavailable.

Equipment

  • Skillet
  • saucepan
  • Mixing Bowl
  • Electric Mixer
  • Cookie Scoop
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. In a skillet over medium heat, melt 1.5 tablespoons of butter. Toast chopped pecans for 4-5 minutes until golden and fragrant.
  2. In a saucepan over medium heat, melt two sticks of butter, watching closely as it turns a deep amber color, about 5-7 minutes.
  3. In a separate bowl, whisk together flour, salt, cinnamon, baking soda, and baking powder. Set aside.
  4. Cream dark brown sugar and granulated sugar into the bowl with brown butter until light and fluffy, about 2-3 minutes.
  5. Add vanilla extract and bourbon, then beat in the eggs one at a time.
  6. Gradually fold dry ingredients into wet mixture, then add chocolate chunks and prepared pecans.
  7. Cover dough with plastic wrap and refrigerate for at least 4 hours or overnight.
  8. Preheat oven to 350°F (175°C). Line sheets with parchment and drop dough balls onto sheets, spacing 3 inches apart. Bake for 12 minutes.
  9. Press extra chocolate chunks and pecans on top, sprinkle with flaky sea salt, and cool on the baking sheet for 15 minutes.

Nutrition

Serving: 1cookieCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

For best results, follow expert tips on browning butter and chilling the dough.

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